Monday, December 24, 2012

Our Awesome Customers: Many thanks to all of our customers who patronized us in 2012. We could not be what we are without you. Big thanks this week to Margaret F., Beth F., HM, Adam S., Annie, Harriet+1, Willie, Dave, Leah, Tom B, Joel&Megan et al.

Da Crew: Many thanks this entire year to all our crew and volunteers. Thanks especially this week to Andy, SZ, Chef Matt, Jamie, and Val.

Andy modeling his vintage store throwback Y2K New Year's Eve sweater

Food Sighting of the Week: Man spotted on Chapel Hill Street pulling a half-keg on an open bike trailer (to a party at the Scrap Exchange as I later found out).

New Stand at Market: Shelly the mini-cheesecake lady set up next to us on Hunt Street with sweets and a big old gallon of milk set in ice from Homeland Creamery. If you come by in 2013, give her a shout -- she's very friendly!

Coming in 2013: More blogging and baking, and always thinking about expanding our operations! We're looking forward to trying more pumpernickels, maybe adding some vegan soups, and further perfecting our babkas.

Saturday, December 22, 2012

Besides bringing prosperity to those who eat it on the first day of the year, did you know that kale is a good source of vitamins A, C, K, folate, iron and calcium? These vitamins and minerals are important for the healing of gastritis (stomach irritation). So skip the Nexium, Pepcid AC, and Zantac on New Year's Day and instead head for the leafy greens and a hot plate of Hoppin' John.

Tuesday, December 18, 2012

Our crew member Val brought us this recipe. It worked out magnificently. Here is her description of where it comes from:

You can't call it Derby Pie. . . .There is a lady in Kentucky who will come after you if you call it Derby Pie. She has a lock on the copyright. . . .So we call it Chocolate Chip Walnut Bourbon Pie. But really, we should call it "David's Pie".

My high school friend David works in the same building as the famous Old Ebbitt Grill in downtown Washington, DC. Over the past seven years, "OEG" (as they say) has become his "Cheers". You walk in and all the bartenders say, "David!" then proceed to pour his favorite seasonal beer.In early November, I met David and his fiancee Molly for dinner at OEG. I found them in the crowded historic bar one day after the election. After complimentary drinks, we headed to our table. As a former server, I would love to have a job a OEG. No table is ever empty for more than 2 minutes. People wait like bees in the lobby. I could pay my rent in tips from one night's work. After an amazing dinner and glorious conversation, we were presented with dessert menus. David, of course, knew every dessert better than his best friend. He reviewed each one, then insisted on trying the Chocolate Chip Walnut Bourbon Pie. It was the best one. We talked about my pie making, my pie baking, and my pie eating. Molly chimed in that last year at Christmas, David bought pies directly from the chef. He took them home for the family. With my eyes all aglow, I asked, "Can you get the recipe?" David blushed and said, "I will try".I will tell you our version isn't exactly it. But it is very very close.After dinner that night we took the elevator all the way up to the roof and walked out onto the blustery deck, pressed our faces against the bulletproof glass, and decided the Obamas were still celebrating in Chicago.

The Product: Going against the grain of Jewish Holiday Foods, we made a "authentic" Stollen on Saturday.
Our Stollen was unlike the Stollen that you would find at other outlets this holiday season. We aimed to produce Stollen that was more like what you would find in 15th Century Saxony (http://en.wikipedia.org/wiki/Stollen). What that means is that the prior to the production of refined white flours, whole grain flours (coarsely milled whole wheat flour) was likely used. Hence, we used 70% wheat flour which is more hearty. Also, prior to commercial yeasts, natural starters/yeasts were used, giving a long rising time to the bread, and greater depth of flavor. We used a natural leaven, with just the slightest bit of commercial (fast-rising) yeast to assist in the rise. The result was pleasing, and we received many compliments. The only elements that I missed were the candied orange peel and candied lemon peel which I could not procure.

One of our bike delivery customers followed up with an email after tasting the Stollen:"OMG -- this is THE best stollen I've ever had, quite similar to the ones I enjoyed a couple of years ago when visiting Germany right before Christmas. Great texture, nice subtle sweetness... I've frozen the other two for Christmas morning."

You don't need a ton of salt. Hold yourself back here. About 1.25-1.5 tablespoons per 5 pounds potatoes.

The order: peel potatoes; grate potatoes (push the potatoes under the potato liquid so they don't oxidize too much); peel onions; grate onions and add to potatoes; drain potatoes and onions (some people say not to drain completely or to reserve the potato starch at the bottom of the bowl); mix in eggs; mix in salt; mix in matzo meal. Fry small latkes in hot oil so that they don't fry for more than 6 minutes total - if it's taking longer, you can turn up the heat slightly, but don't burn them or leave the middle uncooked. Remember that the oil temp will decrease as you throw more latkes into the pan.

It's important that you are both self-deprecating and secretly egotistic about your latkes. Otherwise you'll never bother next year.

Sunday, December 9, 2012

The Product: This week, we had Caramelized Banana Sweet Vegan Hand Pies, Smokey Mushroom and Leafy Greens Savory Vegan Hand Pies, Chocolate Babka, and Cinnamon Raisin Babka. When Chef Matt originally asked me what I thought of a banana hand pie, I admit I was unsure how the flavor profile and texture would work. But trusting Matt's intuition has always been a wise move -- the starchy sweetness of the pies combined with a light spice mix made it great. Also, the Smokey Mushroom and Greens is fast becoming a fan favorite (behind the Thai Peanut?).

Zabar's Coffee: For a limited time, we will be serving quintessential "New York Street Coffee", a light nutty easy drinking roast from Zabar's. Not as local as our usual (and great) coffee from Jessee's (Carrboro), Zabar's house roast reminds me of the way Dunkin' Donuts coffee used to taste before they became a mega-corporation and franchised the business outside of Massachusetts (it's now more watery and less flavorful). If you are drinking light roast (which seldom happens here in the Triangle), I highly recommend some kind of dairy/nondairy creamer, plus sugar if you swing that way.Track of the Week (Selected by Chef Matt): We saw this show Saturday night at Motorco with Chef Matt and friends. Lee Fields destroyed it.

Bonus Track of the Week Celebrating Chanukah, Festival of Lights:

Coming This Week: Pints and half-pints of honey harvested from Old West Durham!

Brunchification: I know Chef Matt is going to be pissed at me for upping his Vegan Brunch next weekend (he's trying to do a "soft-opening"), but I would be remiss in not cataloging this event in the annals of Berenbaum's family history. Let's hope it's a fantastic success.

The Scene: The first day of Winter Market is always special. We get another two hours of sleep (markets open at 10AM instead of 8AM), the air is crisp, and the customers are generally our regulars as the DFM now lacks its spring/summer fruits and vegetables (e.g. tomatoes). The sun came out and no jacket was needed despite it being the first day of December.

Berenbaum's Holiday Party: We will be hosting the 2nd Annual Berenbaum's Holiday Party this year at my house on December 16th. We do this to express our gratitude to customers, friends, and staff who have made 2012 a great year. Please email me at berenbaums at gmail dot com if you would like an invite with time and location.